Simply Lasagna

Simple and delicious.

Prep is less than 20 min and soon you'll be eating this delicious and easy meal. 

Don't forget the salad and bread!

Ingredients: 
1lb of ground beef or turkey
1 tbs lawry's seasoning
1/4 tsp pepper
2 tsp garlic powder
1/2 tsp Italian seasoning
4 cups of shredded mozzarella cheese, 1 cup divided
1/2 cup Parmesan  cheese
3/4-1cup cottage cheese
2 eggs, beaten
1 8oz package of no-cook lasagna noodles
1 jar of your favorite tomato pasta sauce
optional: 1/2-1cup water


Directions: 
Preheat oven 325 degrees F.
Lightly spray non-stick or olive oil a 9x13 baking pan, set aside.
Fully cook the meat with all seasonings in a large pan/skillet.
While meat is cooking, combine beaten eggs, 3 cups shredded mozzarella cheese, cottage cheese, and Parmesan cheese together in a small bowl.

Once meat is fully cooked, add in pasta sauce and stir until combined. If you find your meat sauce to be too thick, feel free to add in that optional water until desired consistency is reached. You want a thin sauce, but not watery.

Spread a 1/4 of the the meat sauce on the bottom of your prepped baking dish and cover with no-cook lasagna noodles (break noodles as needed to fit).
Then add 1/2 cheese mixture and 1/3 meat sauce. Layer with no-cook noodles again.
Repeat layering process and top all with the remaining 1 cup of shredded mozzarella cheese.

Bake for 60 min, until cheese is fully melted and slightly golden brown on top.

Let cool for 10 min.

Enjoy!

Enchilada Casserole

Um, well we found a new favorite meal. Seriously, my husband and I fought over the last slice;

It was that good.

It all started with me wanting to make enchiladas. I prefer the green sauce, I mean I make everything with it, especially enchiladas. Until one day, while biting into the delicious chicken filled tortilla slathered with that yummy green sauce, my husband asks "hey, do you think we can use red sauce next time, I like it more". WHAT?! Oh the things you learned when married.

But I don't like the red sauce that comes in the can.  No matter what brand, so I started my hunt for a good homemade one; Thanks to gimmie some oven. I found it.

This sauce is good. No, not good. This sauce is amazing. And SO EASY to make. 

So I now had my perfect sauce. Now to the enchiladas.

But wait, I was  running out of time that busy night to take the time to slather and roll each tortilla shell, so what did I do. I layered it and made a casserole.

 Genius. I know.

So viola. You get this delicious beauty.

Simple. Easy. and mouthwatering-delicious.
Enjoy!

Ingredients:
Sauce

2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

Casserole
6-8 corn tortillas
2 cups of cheese any flavor (we used Kraft Mexican mix), separated.
3 chicken breasts-cooked and shredded.
1 can black beans (rinsed)


Directions:
Start the sauce: Heat the oil in a small sauce pan over medium high heat. Add flour and stir together quickly. Once mixed well pour in the chicken broth and whisk together until no lumps remain. Add in the rest of the spices and stir until well combined. Now, let simmer for 10-15.
Use immediately or store in an air tight container for up to 14 days.

Once the sauce is done:  Preheat oven to 3Spread a nice layer on bottom of a baking dish.

Lay a base of tortillas on-top of the sauce, then some cheese, all the chicken, all the beans, and then more cheese--leaving some leftover for the top. Pour sauce all over layered mixture--leaving some for the top.

Lay a top layer of tortillas over the chicken and beans and pour the rest of the sauce on top then sprinkle with  remaining cheese.

Bake  uncovered for 20min, until cheese is melted and bubbly.

Let cool for 5-10 min.

Dive in!

Sweet 'N Savory Garlic Chicken

This made my house smell scrumptious. 

The sweet and savory combination in this dish was spot on. Thank you Providence Design.

The best part about it, it was a mix-n-walk away dish thanks to my lovely slow cooker.

I love my slow cooker just for that fact alone. I can walk away and when I return a dish is ready to be served. Genius.

So what are you waiting for? Get mixin'

Ingredients: 
4 chicken breasts (I used frozen)
3/4 cup packed brown sugar
2/3 cup apple cider vinegar 
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2-5 Tablespoons water
Red pepper flakes (optional) 


Directions: 
Mix the brown sugar, apple cider vinegar, lime soda, garlic, soy sauce and black pepper in a bowl.
Place the chicken breast at the bottom of the slow cooker and pour the liquid mixture on top. 
Cook for 4 hours on high or 6-8 on low. I did 8. Please note: The longer you cook it the longer the darker looking the chicken becomes. 
Remove the chicken from the slow cooker and set aside (it may fall apart, that's ok. )
Pour the sauce from the bottom of the slow cooker in a pan and bring to boil. Add in the 2tbs corn starch, red pepper flakes, 
and 2-5 tbs of water. The more water you use, the thinner the sauce (I used 2). 
Boil for 2-3 min until it become a nice, thick glaze.  
Pour sauce over chicken and serve.

Enjoy!!!

 

Hearty Tomato Soup

Tomato soup is one of my favorite soups. 

Seriously, when ever I am sick I'd pull out tomato soup over chicken noodle any day. This one is thick and creamy thanks the cannellini beans; A wonderful trick to fill your soup with more protein and fiber than fat and extra calories with heavy cream.

I hope you enjoy this rendition. Happy Fall!

Ingredients:
4 cans diced tomatoes
2 cans of cannellini beans (white kidney beans)
2 cups veggie stock
1 tsp thyme
1/2 tsp rosemary
1 tsp pepper
1 tsp salt
1/2 tsp garlic powder
1/2 large onion, chopped
3 garlic cloves, minced








Directions:
Saute onion in olive oil until transparent, add garlic.
Add tomatoes, beans, and spices and bring to a boil.
Reduce to a simmer and let sit for 15-20 min.
Take an immersion blender and blend until smooth.
Serve warm and croutons if desired.

Enjoy!

The Mex-I-Can Casserole

 

Love Mexican themed food?--MEX 

Believe in yourself?--I  

Have some canned beans and corn? CAN  

(get the title now?)

 THEN MAKE THIS!

I've made this several times for group gatherings because of its simplicity and unbelievably short prep/cooking time.  So far everyone seems to really enjoy it.

10 min prep 15 min bake. Done. 

Feel free to double the batch!

 

(doesn't it look delicious!?!)

Adapted from Panning The Globe

Ingredients: 

12 corn tortillas
1 can of rotel*
1 can of black beans--drained and rinsed (reduced sodium)
1 can of corn (no salt added)
1/2 onion, chopped
1 1/2 cup shredded cheese of choice (I used a mexican blend)
2 tsp garlic powder
1 tsp cumin
1/4 to 1/2 tsp chili powder (depends on your heat tolerance)
1 tsp salt
1/2 tsp black pepper

* any flavor of  or spice preference or rotel--I've made with original, mild, and lime!
* feel free to add in a hot sauce if desired.


Directions: 
Preheat oven to 350 F.

Lightly spray a 9x13 baking dish with a non stick spray of choice.
Layer 6 tortillas down in pan--is okay if they overlap and they bend up the side of the pan.
Mix rotel, black beans, corn, onion, garlic powder, cumin, chili powder, salt and pepper in a bowl.
Evenly top the 6 tortillas with half the mixture. Sprinkle 3/4 cup of cheese over the mixture.
Lay out another 6 tortillas on top of that and repeat, ending with sprinkled cheese on top.

Bake for 15 min, until cheese is melted and bubbly.

Cut into 15 portions or 9 if you want them bigger. 

Serve with some a side of your favorite salsa and guacamole!

Enjoy!!!!

 

From Scratch: Pizza!

Pizza is a wonderful meal. You get your carbs, your dairy, your protein, and your veggies in one. or rather, on top of one another...

Anyways, take out pizza is a great last minute dinner but is not very healthy no matter what you decided to leave on or off the greasy meal.

But homemade pizza can be a nutritious option and you can enjoy it that much more knowing you made it from scratch!
   
So roll up those sleeves and make some!


Ingredients:

Dough
2 1/4 yeast (or 1 pkt), active dry yeast
1 tsp sugar
1 1/4 cup water 110 degrees *
1/4 cup canola oil 
1 tsp salt
1 1/2 cup wheat flour,
1 1/2 cup all purpose flour 

Sauce
1 can tomato paste, 6 oz
1/2 onion, minced
1 tbs olive oil 
6 oz of water
1/2 tsp sugar
1 tsp salt
1/8th tsp pepper, and crushed red pepper
1/4 tsp garlic powder, basil, cumin, and chili powder

Toppings (all optional-you choose what you want) 
2 cups mozzarella cheese, low fat
1 cup turkey pepperoni
tomato slices
2 strips of bacon, chopped

* microwave water for 1 min 10 sec to reach ~temp 

Directions:

Dough
Combine yeast, water, and sugar in a bowl. Let sit for 5 min. Add oil and salt, combine. Add in Flour and mix until soft dough forms. 
Turn dough onto a floured surface and kneed for 2-3 min. 
Place in a lightly oiled bowl. Cover with a clean towel and let rest for 45 min (will double in size). 
Meanwhile, start sauce
Punch dough down, roll/press into a greased 10x15in pan or separate into 2 doughs and  roll/press into (2) greased 12in pizza pans.

Sauce
In a sauce pan heat oil on medium heat. Saute onions until tender. Stir in tomato paste and water. Season with sugar, salt pepper, garlic powder, basil, cumin chili powder, and crushed red peppers.
Simmer for 15-20 min on medium low.
Return to finish dough. 

Preheat oven to 400
Once dough is ready, top with sauce--leaving about 1 inch of dough around the edges-- and desired toppings: Cheese first, then the rest, as desired. 

                   

Gently brush 1 inch edge of dough with a little olive oil. 

Bake for 15-20 min until crust is a light golden brown. 

Slice and Server with a side salad and you have meal under 400 cal!

ENJOY!!!!

Nutritional Info

*Based on the 10x15 inch pizza, 8 slices

Serving, 1 slice (large)

 344 cal * 44 carb * 1 sat fat * 17 g protein * 3 g fiber

Chicken Pockets

I am so glad I made these, they were so delicious and soooo easy to make. 

My favorite part was wrapping the filled dough into a ball because I felt like was tenderly tucking in a masterpiece of flavor. 

This recipe is easily adaptable so please experiment  and share your outcome! 

I did!!!

My Rendition: 

Creamy Chicken Parmesan and Spinach  

and

Creamy Chicken Parmesan with Spinach and Sun dried Tomatoes

My Healthy Secret:

 I used greek yogurt instead of cream cheese and butter

 and of course it turned out 

AMAZING.

Recipe happily adapted from Pennies on a Platter

Ingredients: 

1 pkg of crescent rolls

1 large chicken breast, chopped (or 2 small)

2 garlic cloves, minced

1/2 cup plain greek yogurt

1 tbs olive oil

1/2 cup shredded Parmesan cheese + some for sprinkling

1 tsp garlic salt

1/4-1/2 tsp pepper-(depends on how much you like it)

1 tbs Sun dried tomatoes diced

1/8 cup fresh spinach leaves, chopped (I didn't measure this, I just grabbed a pinch of leaves)

~1 tbs butter, for brushing

Directions:

Mix greek yogurt, spinach, Parmesan cheese,  garlic salt, and pepper in a bowl. 

Heat oil in skillet on medium heat and cook chopped chicken and minced garlic cloves. 

Preheat oven to 375. 

Add cooked chicken and garlic to yogurt mixture.

Unroll crescent roll from pack and separate into 4 squares--2 triangles attached. Pinch seams to close square. 

Place on a ungreased baking sheet .

Place a large spoonful of chicken mixture onto the dough.  Sprinkle top with either a pinch of Parm cheese or sun dried tomatoes. 

To fold into a ball, pull the two opposite sides together and pinch close. Repeat with the other side, and pinch any open seams. 

         If you notice a tear in the bottom of the dough where the mixture may be pushing out, gently pick up the ball and  pinch seam close. Place back on baking sheet. 

Gently brush the top of the dough ball with butter. 

Bake for 11-13 min until ball is a golden brown. 

Serve with a delicious side.

ENJOY!!!!

My husband and I wanted to try both so we cut them in half and shared! Mhmmmm! 

Fancy Mac & Cheese

I hardly ever have Mac & Cheese these days, but sometimes creamy, milky, cheesy pasta calls my name and this one, from Iowa Girl Eats, is packed with some of my favorite ingredients: Broccoli, Sun-Dried Tomatoes and Chicken!

 

This is super easy dish to prepare for those busy week nights when the tummies are rumbling (I made mine after a particularly busy day of work, a long workout, and seemingly endless errand running day).

Yummy!

Say cheese and cook away!

Ingredients:

2 chicken breasts
2 cups of pasta (your choice!--I used whole wheat penne)
1-3 cups broccoli florets,cooked (depending on size--I had large florets and cut them)
1 container of laughing cow cheese: Garlic and Herb (6 oz/8 wedges)
 
1/4-1/2 cup sun-dried tomatoes, diced ( I did 1/4 but wanted more!)
2 tsp olive oil (use the oil from the sun-dried tomatoes)
3/4 cup milk of choice
Salt & pepper, to taste

Directions:

Boil water, and cook pasta until al dente
Heat large skillet with olive oil.
Steam broccoli with 1 tbs of water.
Cut chicken into small cubes, salt and pepper, and cook completely in skillet. Plate chicken and set aside.
In same skillet (with chicken juices if you have any) place milk, cheese, sun-dried tomatoes, and salt and pepper to taste. Stir until cheese in melted and sauce is thick. 
Add in chicken, broccoli florets, and pasta. Stir until well combined. 

Enjoy!!!! 

p.s. share this with ~5 people and you'll have a UNDER 300 calorie dinner! (4 people is about 330 cal)

French Bread Pizza

Yes. 

This recipe couldn't be any easier, but is my husband's go-to food at the fair,

so I thought I'd make it at home and of course healthier. Turned out amazing. 

Especially since my husband made the sauce.

 His sauces are delicious!

****This recipe's ingredient measurements  are truly based on what and how much you want. Add as little or as much as you want, substitute and add to your heart's content.****

 Ingredients:

1 loaf of French Bread (we used Italian it was bigger)

 Marinara Sauce (we used my husband's homemade)

2 handfuls of Turkey pepperoni

 2 cup mozzarella cheese

Handful of shredded spinach

2 tbs olive oil

 Directions:

Preheat oven to 450 degrees 

Foil a baking sheet

 Slice the bread in half and oil top of loaf edges and soft part 

 Bake for 5 min until loaf has lightly golden edges

Add marinara sauce to the loaf

Top with cheese 

then layer with pepperoni and shredded spinach

 Bake for 7-9 min until cheese is bubbly

Slice and Enjoy!

Stuffed Fiesta Chicken Bell Pepper

 Hubby wanted Fiesta Chicken Burritos....I wanted something healthier so I made this!

So Yummy and Easy

Ingredients:

•  4oz chicken breast
• 1 bell pepper (use any color you want!)
• 1/4 cup black beans
• 1/4 taco rice (I used Knorr rice sides)
• Sprinkle of cheese

Directions: 

1. Preheat Oven 350
2. Cook chicken in Pan (season as preferred)
3. Slice wide top off bell pepper and dig out seeds. Then slice a little off the bottom to make it flat. (BE CAREFUL NOT TO CUT TOO MUCH OFF TO MAKE A HOLE IN THE BOTTOM)
4. Cook rice according to package
5. While rice is cooking, heat beans how ever you like (I used a microwave).
6. Once chicken, rice, and beans are cooked stuff bell pepper and place on baking sheet
7. top with sprinkle of cheese and bake for 15 min or til cheese is melted

 ENJOY!!!! 

(I enjoyed with a side of Kale chips and cherry tomatoes!)

P.S. Add a dallop of some plain greek yogurt as a healthy alternative to sour cream.